scuzzo's Recent Activity
Chowhound Post
A Stray Morel in My Fall Garden?
Lucky you! I hope you get more in the future!!!
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Good Cocoa Powder??
I like Droste...it's a Dutch process. It's not too hard to find in supermarkets. A lot better than Hershey's. Red box.
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Party Menu Help - Ear Piercing Theme??
You could make ear shaped ravioli. Even use premade wonton wraps and cut circles and fold in half. Go wild.
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Bread: 1 Rise vs 2
I totally agree that a longer rise, whether or not you punch it down contributes to a loss of the yeasty flavor. I like bread that has lost the yeasty flavor better. I often make dough, then put lumps into oiled Ziplocs and toss into the fridge. You have to keep an eye on them as they can burst out and make a mess. But the occasional burping of the bag does the trick. I keep dough in the fridge for at least a few days doing this. I think the flavor improves over time. It will get slower to rise over the few days, but still works great.
Chowhound Post
Warm Salads Ideas
My favorite salad of the moment is a grilled Caesar. Split a whole head lengthwise, keeping core intact. Drizzle both sides with olive oil, salt, pepper. Place on a hot grill for 2-4 minutes per side. I serve each half whole now on a plate. I drizzle Caesar dressing on top, add parm, croutons, chicken or shrimp as desired. Everyone who has this raves! It's even great with no dressing or anything else.
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Dont want these red jalapenos to go to waste!
Dry them, then grind them up!
Chowhound Post
Best from-scratch Steak Marinade?
What in the world does a "chill in the air" have anything to do with grilling outside??? I lived in MN and that never stopped me! I had this awesome snow crater around my grill.
:)
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Toasting spices...
Thanks for all the replies...I'm finding this very interesting.
Chowhound Post
Toasting spices...
Can I toast peppercorns and then keep them in the pepper mill for a while? Or is this just for immediate use?
I have a lot of dry mustard powder...I suppose I can toast that too?
BTW, thanks for the info!
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if you like asparagus
Ha! I'll have to pay attention next time...
Chowhound Post
do you eat American style or European style?
Thanks, I was wondering if I was losing my mind!
Chowhound Post
Just The Cheese
Thanks! I hadn't heard the term "frico" before. And you're right about cheddar being oily!
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Toasting spices...
What spices do you toast? How long? And why? What else do I need to know?
Thanks!
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if you like asparagus
My dogs LOVE the ends you cut off and discard!
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Just The Cheese
I just saw "frying cheese" as a new item at Trader Joe's. But if you like the fried cheese edges of pizza, you can just fry some other cheeses in a fry pan until crispy and eat. I think med. to hard cheeses work better than really soft ones for this. Parm, Asiago, cheddars can be fried to a crisp. And they ARE delicious!
Chowhound Post
do you eat American style or European style?
No they were kind. I ate 1-2 meals there everyday for 5 weeks. My no doubt Hillbilly charm must have worn them down. They probably made fun of how I used my fork too. They gave me a set of their nice bistro glasses (with the queen's blessing in the form of her crown emblazoned on them) to take with me as a souvenir. I broke one last week...broke my heart.
Chowhound Post
do you eat American style or European style?
Weird! I ate at a bistro in Leamington Spa, near where I was working. They made fun of me for wanting my salad first all the time!
Chowhound Post
do you eat American style or European style?
When I was in the UK, for 5 weeks, the salad always came at the end of the meal. I'd ask for it first and they thought I was weird. I now enjoy saving the salad for the end of the meal. For one thing, when I cook for myself I usually sit down with a salad and a hot protein at the same time. So I eat the protein first before it gets cold. And for some reason I think the salad at the end is better for digestion.
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do you eat American style or European style?
All this talk of forks and tines and chopsticks! I was expecting a discussion on if the salad should be served before or after the main dish!!!
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We are so spoiled!
It is sometimes painful to read many of the posts here because of what you allude to. Not that enjoying good food is a bad thing, it is surely a great pleasure.
That being said, there are some mighty fine folks who share generously from the heart.
Chowhound Post
Jalapeño powder
I have an electric griddle that goes down to "warm" or about 175 degrees. I built some wooden frames and covered with screen and put them over my griddle and dehydrate that way. I live in a tiny place and don't have room for extra devices. I dried some mixed mild peppers the other day and ground them up. Added them to scrambled eggs, plus put on burgers headed for the grill. Great stuff! I wanted to smoke the peppers first, but have had trouble finding apple wood chips. I did put a few drops of liquid smoke to each pepper slice. Maybe added a little bit... Want to try smoking the peppers properly and then drying and grinding.
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Spaghetti Squash-my new fave!
Awesome idea and fairly low carb!
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Spaghetti Squash-my new fave!
Mmm, I will surely do this! Thanks for sharing it!
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Help with homemade Ricotta
I've also seen references to boiling. I've stopped just short of a boil though.
Chowhound Post
Help with homemade Ricotta
You can reheat what is left and go for another "pull". I've done it. I've also used vinegar...and it works fine too. I think the acid to milk ratio just varies. I keep adding until I get a good separation.
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What is your newest favorite ingredient??
Because I was lazy, I put on one whole pod of star anise with my Dunkin' Donuts Decaf in my mini drip pot and made about 3 cups of coffee. it was very nice!
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Help with homemade Ricotta
The Crock Pot is a great idea! And the rest is great advice. I'm by no means an expert yet, but it's been fun so far.
Chowhound Post
Help with homemade Ricotta
No need to line a fine meshed sieve. I'd love to hear how the whey works in quick breads!
